Take one savory meat and wrap it in another to make Bacon-Wrapped Chicken Breast — juicy breasts infused with the salty demeanor of bacon strips.
When in doubt, add bacon.
It sounds so simple and yet it makes such a big difference. Bacon, that dish you can have for breakfast, lunch, and dinner, on pizzas, in jams, in sandwiches – even on salads – has proven it’s the perfect food by wrapping itself around chicken breast. Chicken breast itself is no slouch in the versatility department either. Perhaps that’s what is so alluring about this meal; we have gotten into the habit of turning to both chicken and bacon as separate additives when we’ve run out of culinary ideas that we never thought to put the two of them together. Well, no more!
For this recipe, I’ve kept the spices simple so that we can savor the chicken and bacon. Just a bit of garlic powder, thyme, and smoked paprika. Beyond that, though, it’s all about the meat, which is never a bad thing!
Can I Wrap Bacon Around Other Cuts Of Chicken?
Great question! Yes, you can. Remember when I mentioned how versatile both bacon and chicken are? Well, this is further proof. I do recommend using skinless, boneless chicken breasts (at least, to begin with) because the ratio of chicken to bacon is spot-on. But if you would like account for your own tastes (who wouldn’t!), you can substitute the breast with…
- Chicken Thighs: These already-flavorful cuts of chicken remain moist when wrapped in bacon.
- Chicken Tenders: The kids love this one. With a bacon-wrapped tender in one hand and a dipping sauce in the other, they are happy campers. Also happy are dinner guests, as this one makes a great appetizer.
- Chicken Drumstick: This one is as much about the visual appeal as the taste. Just make sure the bacon is securely stuck to the chicken. (Now is a good time to remind you that toothpicks come in handy here as a way of keeping the bacon attached to the poultry while cooking.)
- Stuffed Chicken: Not a cut of chicken per se, but another example of how bacon can incite flavor. This one will DEFINITELY need toothpicks.
Can I use different types of bacon?
Sure, you can use turkey bacon or even chicken bacon.
Serving Suggestions
Boursin Mashed Potatoes: Take your mashed-potato game to the next level with the addition of Boursin cheese.
Roasted Vegetables: Take the vegetables from this recipe and apply them to your Bacon-Wrapped Chicken. (Don’t worry, I won’t tell anyone!)
Mediterranean Rice Salad: Featuring basmati rice, citrus juices, herbs, spices, currants, and pistachios for a side dish with Greek flair.
Grilled Corn Salad with Fresh Herbs: Corn and veggies bring the crunch while the balsamic brings the sweet.
How to Prep and Store Bacon-Wrapped Chicken
You can season and wrap the chicken up to a day in advance of cooking. Just store them in an airtight container in the fridge until it’s showtime. Leftovers can go back into that airtight container (provided you’ve left them to cool completely beforehand). You can also just wrap them in tin foil. They should last for up to 5 days. You can keep the wrapped chicken longer by freezing them for up to 3 months. Wrap them in plastic or tin foil then place them in an airtight container to prevent freezer burn. Thaw them in the fridge overnight before reheating, which you can do in either the microwave or in the oven at 350°F until cooked through.
Bacon-Wrapped Chicken Breast
Ingredients
- 2 chicken breasts skinless and boneless
- 4 thick-bacon strips
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt and freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 sprig of fresh thyme
Instructions
- Fill a large bowl with 2 cups of water and 2 tablespoons of salt. Stir to combine until the salt is dissolved. Add the chicken breasts and let them brine for 15 minutes. Start your stopwatch…or just catch up on your latest Netflix binge for about half an episode's worth of time.
- Remove the chicken from the brine. Rinse them with cold water. Pat dry on a paper towel.
- Preheat your oven to 450°F. Place the chicken breasts in a large baking dish. Season the chicken on both sides with a pinch of sea salt, black pepper, garlic powder, and smoked paprika.
- Wrap each chicken breast with two strips of bacon until completely coated, then brush with the olive oil and top with the thyme leaves.
- Bake the chicken for 15 minutes, until the chicken is cooked through and the bacon is crispy. Remove the baked chicken breast from the oven and transfer to a clean plate. Let the chicken rest for at least 5 minutes before slicing.
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